My Lemon poppy seed loaf is Incredibly fluffy, moist, zesty and sweet. It is made with Greek yogurt, loaded with crunchy poppy seeds, flavored with Lemon juice and zest and topped with lemon glaze. It is deal for breakfast or as a delightful snack paired with a cup of tea.
Lemon Poppy Seed Loaf Recipe
Friends, This cake is cheerful and loaded with crunchy poppy seeds and citrusy goodness. My kids love it so much that I often include a couple of slices in their lunch boxes at school.
I really like this recipe because it is fuss-free as most lemon poppy seed loaf recipes use butter and cream it with sugar. In contrast, I use sunflower oil to keep my cake moist and soft.
I also use Greek yogurt, which helps to give the loaf a soft and fluffy texture; it is also protein-rich.
I made this recipe inspired by my lemon poppyseed cake recipe, which was a hit with my family. If you love citrus-infused desserts, like me, check my super delicious recipes Lemon Raspberry Scones, Incredibly Easy Lemonade Cake or Lemon Drizzle Muffins.
What You’ll Need
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
Granulated sugar: I used 150 g of white sugar, about ¾ cup, to make my poppy seed loaf sweet enough. I find this the right amount of sweetness to the loaf.
Flour: I used all purpose flour to make my cake. However, you can use wholemeal flour if you like.
Baking powder: It is a stable leavening agent that will give an even rise in the loaf.
Eggs: It gives the perfect texture to the loaf and remembers to use eggs at room temperature.
Sunflower oil: This recipe uses sunflower oil as it gives the loaf a soft texture. Feel free to use vegetable oil or even melted butter.
Greek yogurt: I used plain, full-fat Greek yogurt. It adds the perfect texture to the loaf and makes it fluffy, rich and soft.
Vanilla extract: It gives a great flavor.
Lemon juice and Lemon zest: You will need fresh lemon juice and zest of one lemon to keep the loaf fresh and zingy.
Poppy seeds: They not only give a crunch to the loaf, but also they give it a lovely decoration.
For the lemon glaze: I used lemon juice and powdered sugar.
How to Make Lemon Poppy Seed Loaf?
One: Preheat the oven to 180C/ 350F and line a 20x10 loaf tin with parchment paper or just spray the tin with cooking spray.
Two: In a mixing bowl, whisk eggs and vanilla extract using an electric whisk, add the sugar, and whisk again.
Three: Now, add yogurt, lemon juice, zest and oil, and whisk.
Four: Stir in the flour, baking powder, salt and poppy seeds. Mix well until combined, scrape the sides of the bowl, then transfer the mixture into the loaf tin.
Five: Bake the lemon loaf cake for 45-55 minutes.
Pro Tip, Do not overbake the loaf; remember to check the loaf after 45 minutes with a butter knife or skewer to check if it’s done.
Six: In the meanwhile, mix all the glaze ingredients in a small bowl. You can add more or less lemon juice to achieve your desired consistency.
Seven: Let the cake cool completely, then take it out of the tin and place it on a wire rack, drizzle with the lemon glaze. Cut and serve.
Recipe Tips
- Adding icing adds moisture and sweetness to the cake. You can add a thicker layer based on your preference.
- Using fresh lemon juice and zest gives maximum lemon flavor to the recipe. However, feel free to use lemon extract if you like.
- Make sure to use the right amount of poppy seeds and not go overboard, as too many poppy seeds will make the loaf dry.
- If your cake starts to get brown on top and is not yet cooked in the middle. Check the oven temperature; it may be high. If not, you can place a small aluminium foil sheet on top of the loaf and continue baking, the aluminium foil sheet will prevent the top from overcooking.
- You can make lemon poppy seed muffins; just scoop the batter equally into 12 cup muffin tin.
Recipe Variations
- You may add milk or sour cream instead of Greek yogurt; it will taste just as delicious.
- Substitute flour with rolled oats and make lemon poppy seed oat loaf.
- You can add blueberries or raspberries to the batter for some extra surprise.
Topping Options
I Love topping my lemon poppy seed bread with a lemon glaze; however, feel free to use any of the options below.
- You can use blood orange, orange or grapefruit drizzle
- Lemon cream cheese frosting
- Quick Candied Lemon Slices
- Buttercream
- Whipped cream frosting
Storage
To store: You can store the lemon poppy seed loaf on the counter in an airtight container for about 2-3 days or in the fridge for 4-5 days.
To freeze: You can freeze this loaf cake as a whole or in slices. Put in a freezer bag or container in the freezer for up to 6 months. Make sure to wrap it with plastic wrap & foil and freeze in an airtight container.
Recipe FAQs
The oven temperature may be too high. The upper layer of the dough sets while the cake rises, causing it to crack. Check your oven temperature and reduce it accordingly.
Fresh poppy seeds taste sweet and a little nutty. If they are spoiled, they will have a bitter taste.
Yes, you can. Both seeds will give the same texture to the loaf and will provide it with crunchiness.
Easy Sweet Loaf Cake Recipes
- Chocolate banana bread
- Chocolate chips zucchini bread
- Easy pumpkin bread recipe
- Chocolate chips banana bread
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Lemon Poppy Seed Loaf
Ingredients
- 150 g granulated sugar
- 1 tablespoon lemon zest
- 3 tablespoon fresh lemon juice
- 192 g all purpose flour
- 1.5 teaspoon baking powder
- 3 large eggs , room temperature
- 110 g sunflower oil
- 120 g plain full-fat greek yogurt
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 3 tablespoon poppyseeds
For the glaze
- 60 g icing sugar
- 4 teaspoon lemon juice
Instructions
- Preheat the oven to 180C / 350F. Line a 20x10 loaf tin with baking paper.
- In a mixing bowl, whisk eggs and vanilla extract using an electric whisk, add the sugar, and whisk again.3 large eggs, 1 teaspoon vanilla extract, 150 g granulated sugar
- Now, add yogurt, lemon juice, zest and oil, whisk.1 tablespoon lemon zest, 3 tablespoon fresh lemon juice, 120 g plain full-fat greek yogurt, 110 g sunflower oil
- Stir in the flour, baking powder, salt and poppyseeds. Mix well until combined, then transfer the mixture into the loaf tin.192 g all purpose flour, 1.5 teaspoon baking powder, 3 tablespoon poppyseeds, ⅛ teaspoon salt
- Bake the cake for 45-55 minutes.
- In the meanwhile, mix all the glaze ingredients in a small bowl. You can add more or less lemon juice to achieve your desired consistency.60 g icing sugar, 4 teaspoon lemon juice
- Let the cake cool down, then drizzle with the lemon glaze, cut and serve.
Notes
- Make sure to use the right amount of poppyseeds and not go overboard, as too many poppyseeds will make the loaf dry.
- Adding icing adds moisture and sweetness to the cake. You can add a thicker layer based on your preference.
- Do not overbake the loaf; remember to check the loaf after 45 minutes with a butter knife or skewer to check if it’s done.
Elena says
This poppy seeds loaf turn out fluffy and have a lovely texture. I like it!!
Cayleigh says
I love this lemon loaf so much; it is easy and tasty. Can I use orange extract instead of lemon?
Radwa says
Yes, you can.
Rose says
Delicious, my sons, love it; they ate it in the breakfast with milk. Thanks!!
Kate says
Hi Radwa! I’ve made this recipe twice, and I love it. Can I make this recipe into a cake or bundt cake?
Radwa says
Yes, you can, just use an 18 cm cake tin and adjust the baking time accordingly.